Cardamom Pear Upside-Down Cake: A Spiced Fall Treat

This isn’t just another cake. An upside-down cake is a moment of magic, where a hidden layer of caramelized fruit is revealed with a confident flip of the pan.

This version pairs sweet, tender pears with the warm, aromatic spice of cardamom. The rich, buttery caramel seeps into a delicate, moist cake crumb, creating a sophisticated dessert that looks far more complicated than it is.

It’s the perfect centerpiece for a fall gathering or a cozy afternoon treat.

Why You’ll Love It

• Effortless Elegance: Creates a show-stopping dessert with a simple, straightforward process. No complex decorating is needed.
• Sophisticated Flavor: Warm, floral cardamom adds an unexpected and delicious layer of flavor that beautifully complements the sweet pears.
• Incredibly Moist Crumb: The combination of milk and creamed butter yields a tender, soft cake that stays moist for days.
• Perfect for Fall: Makes the most of seasonal pears, turning them into a warm, comforting dessert.

Ingredients

Ingredient	US Measurement	Metric Measurement
For the Topping
Unsalted Butter	¼ cup	57 g
Light Brown Sugar, packed	½ cup	100 g
Ripe Bosc or Anjou Pears	2 medium	approx. 400 g
For the Cake
All-Purpose Flour	1¼ cups	150 g
Baking Powder	1½ tsp	6 g
Ground Cardamom	½ tsp	1 g
Salt	¼ tsp	1.5 g
Unsalted Butter, softened	½ cup	113 g
Granulated Sugar	¾ cup	150 g
Large Eggs	2	2
Vanilla Extract	1 tsp	5 ml
Whole Milk	½ cup	120 ml

Ingredient Notes

• Pears: Use firm-ripe pears like Bosc or Anjou. They hold their shape and texture well during baking and won’t turn mushy.
• Cardamom: This is the key spice. For the most intense flavor, grind your own from green cardamom pods. Pre-ground cardamom works perfectly well for a quicker option.
• Butter: Use unsalted butter to control the final salt content in both the caramel and the cake. If using salted butter, omit the added salt in the cake batter.
• Milk: Whole milk provides richness and moisture. For a dairy-free alternative, substitute with an equal amount of unsweetened almond milk or soy milk and use a plant-based butter substitute.

Equipment Needed

• 9-inch Round Cake Pan: A standard cake pan is essential for building the cake. A well-greased pan ensures a clean release.
• Small Saucepan: Used to melt the butter and brown sugar together to create the simple caramel topping.
• Electric Hand Mixer or Stand Mixer: Crucial for creaming the butter and sugar properly, which incorporates air and creates a light, tender cake crumb.

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Place an oven rack in the center position. Generously grease a 9-inch round cake pan with butter or baking spray.
2. Make the Topping: In a small saucepan over medium-low heat, melt ¼ cup (57 g) of butter with the brown sugar. Stir constantly until the sugar dissolves and the mixture is smooth, about 2–3 minutes. Pour this caramel mixture directly into the prepared cake pan and spread evenly.
3. Arrange the Pears: Peel, core, and slice the pears about ¼-inch (6 mm) thick. Arrange the pear slices over the caramel in the bottom of the pan in a decorative pattern, such as a spiral or fanned-out circle.
4. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, ground cardamom, and salt. Set aside.
5. Mix the Batter: In a large bowl using an electric mixer, beat the ½ cup (113 g) of softened butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, about 3–4 minutes. Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
6. Alternate Wet and Dry: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
   • Pro Tip: Alternating ingredients prevents overworking the gluten, resulting in a more tender cake.
7. Assemble and Bake: Gently pour the cake batter over the pears in the pan and spread it into an even layer with a spatula. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Invert: Let the cake rest in the pan on a wire rack for exactly 10 minutes. This allows the caramel to set slightly but not harden. Run a thin knife around the edge of the pan to loosen it. Place a large serving plate over the pan and, using oven mitts, carefully and quickly flip them over together. Lift the pan away. If any pears stick, simply lift them off the pan and place them back on the cake.

Variations & Swaps

• Other Spices: Swap the cardamom for ½ teaspoon of ground cinnamon and ¼ teaspoon of ground ginger for a more traditional spice cake flavor.
• Different Fruit: This recipe works beautifully with firm apples (like Honeycrisp or Braeburn), plums, or even pineapple rings.
• Gluten-Free Version: Substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend containing xanthan gum. The texture may be slightly denser.
• Add Nuts: For extra texture, sprinkle ½ cup (55 g) of toasted chopped pecans or walnuts over the caramel before arranging the pears.

Make-Ahead, Storage & Reheating

• Make-Ahead: This cake is excellent the day it is made but can be baked one day in advance. Store it covered at room temperature.
• Storage: Keep the cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. The flavor deepens as it sits.
• Reheating: To serve warm, gently reheat individual slices in the microwave for 15–20 seconds.

Serving Suggestions And Pairings

Present this beautiful cake on a simple, flat serving platter to show off the caramelized pear topping. The rich amber color of the caramel and the elegant pattern of the fruit need little adornment.

For an added touch of decadence, serve each warm slice with a generous dollop of freshly whipped cream, a scoop of high-quality vanilla bean ice cream, or a spoonful of tangy crème fraîche to cut through the sweetness. A light dusting of powdered sugar or extra ground cardamom just before serving can also enhance its visual appeal.

This dessert pairs wonderfully with a hot cup of black tea, a creamy latte, or a glass of dessert wine like a Sauternes or a late-harvest Riesling.

Troubleshooting & Common Mistakes

• Cake is Soggy: The pears may have been overly ripe and released too much water. Ensure you are using firm-ripe pears. Alternatively, the cake may be slightly underbaked in the center.
• Topping Stuck to the Pan: You likely waited too long to invert the cake, allowing the caramel to cool and harden. To fix this, place the pan back on a low-heat burner for 30-60 seconds to re-melt the caramel, then try inverting again.
• Cake is Dry or Tough: The batter was likely overmixed after the flour was added. Mix only until the ingredients are just combined.
• Pears Disintegrated: The pear variety was too soft for baking. Stick with baking pears like Bosc, Anjou, or Concorde that retain their structure when cooked.

Cardamom Pear Upside-Down Cake: FAQs

Can I use a different size or shape of pan?

Yes, this recipe can be adapted for an 8-inch square pan. The baking time may need to be adjusted slightly, so start checking for doneness around the 30-minute mark.

How do I know when my pears are ripe enough to use?

For baking, you want “firm-ripe” pears. Gently press on the neck of the pear near the stem; if it gives just slightly, it’s ready. Avoid pears that are soft or bruised.

Can I make this cake dairy-free?

Absolutely. Use a good quality plant-based butter substitute in both the topping and the cake, and replace the whole milk with an equal amount of unsweetened almond, soy, or oat milk.

Can this cake be frozen?

Yes. For best results, freeze individual slices. Wrap each slice tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 3 months. Thaw at room temperature before serving.

Recipe Card

Nutrition

• Calories: 410 kcal
• Carbohydrates: 55 g
• Protein: 5 g
• Fat: 19 g
• Saturated Fat: 12 g
• Sodium: 250 mg
• Sugar: 35 g

Disclaimer: Nutritional information is an estimate and may vary based on ingredients and preparation.

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